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Lemon Tarragon Skillet Chicken – Easy Weeknight Meal

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Tender, juicy chicken is marinated in fresh-squeezed lemon juice then cooked in a cast iron skillet along with fresh vegetables seasoned with tarragon in this simple one pot Lemon Tarragon Skillet Chicken meal.

Great meals happen when chicken meets a hot cast iron skillet, and this recipe is no exception!

Tender, juicy chicken is marinated in fresh-squeezed lemon juice then coked in a cast iron skillet along with fresh vegetables seasoned with tarragon in this simple one pot Lemon Tarragon Skillet Chicken meal

It doesn’t get much easier, or more satisfying than being able to fix a complete chicken dinner in one pan in just half an hour. This delicious skillet chicken recipe is perfect for busy weeknight or last-minute meals.

How to Make Lemon Tarragon Skillet Chicken

This delicious skillet chicken recipe is perfect for busy weeknights or last-minute meals. It calls for just a few ingredients, and takes less than 30 minutes from stove to table!

Plus, it is a one-pot meal which means less clean up, too!

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Ingredients to make Lemon Tarragon Skillet Chicken

To make this skillet chicken dinner, all you need are a few boneless, skinless chicken breasts, some fresh vegetables and a few common seasonings. You’ll have a meal fit for a king in no time at all! 

  • boneless, skinless chicken breasts
  • Olive Oil
  • Tarragon 
  • Lemon pepper seasoning
  • Lemon
  • Onion 
  • Small red potatoes
  • Baby Carrots
  • Salt and pepper
  • Parsley
Lemon Tarragon Skillet Chicken ingredients

Lemon Tarragon Skillet Chicken Instructions

This Lemon Tarragon Chicken Skillet Meal is not only delicious, it can be on the table in 30 minutes! Note that this time does not include the time it takes to marinate the chicken, which is at least two hours.

I usually marinate the chicken the morning of, simply letting it marinate in the until I am ready to start cooking later in the day. You could also let it marinate overnight.

Marinate Chicken Breasts

  1. In a large, tightly sealed container add the chicken, fresh squeezed juice from 1/2 of a lemon, and seasonings.
  2. Let marinate for 2 hours in the refrigerator.

Cook Chicken Breasts

  1. In cast iron skillet add the olive oil and warm over medium to high heat.
  2. Once you start to hear the oil start to “pop” add the chicken breasts then cook on high heat for 5 minutes until the breasts look crispy. Flip and cook for another 5 minutes.
  3. Next, reduce the heat to medium and continue to cook for 10 to 12 minutes per side to ensure the chicken is completely cooked.
  4. Once fully cooked, remove the chicken from the skillet and set to the side.
Lemon Tarragon Skillet Chicken saute chicken breasts

Cook the Veggies

  1. Now add the onion, potato, and carrots to the cast iron skillet, along with 1 tablespoon of tarragon and salt and pepper to taste.
  2. Cook the vegetables on medium heat until tender, squeezing the other 1/2 of the lemon over the veggies about halfway through.
Lemon Tarragon Skillet Chicken add vegetables

Put It All Together

  1. Once the vegetables are cooked, turn off the heat and return the chicken to the skillet.
  2. Garnish with parsley and lemon wedges, then serve.

And that’s it! A filling and delicious skillet meal that is ready in no time at all!

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Yield: 4 chicken breasts

Lemon Tarragon Skillet Chicken - Easy Weeknight Meal

lemon tarragon chicken skillet recipe

Tender, juicy chicken is marinated in fresh-squeezed lemon juice then cooked in a cast iron skillet along with fresh vegetables seasoned with tarragon in this simple one pot Lemon Tarragon Skillet Chicken meal.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 4 large boneless, skinless chicken breasts
  • 3 tbsp.Olive Oil
  • 1 tbsp. Tarragon 
  • 2 tbsp. lemon pepper seasoning
  • 1 lemon, cut in half 
  • 1 Onion
  • 6-7 small Red Potatoes sliced 
  • 1 small bag Baby Carrots
  • Salt and pepper to taste
  • Parsley for garnish

Instructions

    1. In a large, tightly sealed container add the chicken, fresh squeezed juice from 1/2 of a lemon, and seasonings. Let marinate for 2 hours in the refrigerator.
    2. In cast iron skillet add the olive oil and warm over medium to high heat.
    3. Once you start to hear the oil start to "pop" add the chicken breasts then cook on high heat for 5 minutes until the breasts look crispy. Flip and cook for another 5 minutes. 
    4. Next, reduce the heat to medium and continue to cook for 10 to 12 minutes per side to ensure the chicken is completely cooked.
    5. Once fully cooked, remove the chicken from the skillet and set to the side. 
    6. Now add the onion, potato, and carrots to the cast iron skillet, along with 1 tablespoon of tarragon and salt and pepper to taste.
    7. Cook the vegetables on medium heat until tender, squeezing the other 1/2 of the lemon over the veggies about halfway through. 
    8. Once the vegetables are cooked, turn off the heat and return the chicken to the skillet.
    9. Garnish with parsley and lemon wedges, then serve.

Nutrition Information:

Yield:

4

Serving Size:

1 chicken breast

Amount Per Serving: Calories: 532Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 102mgSodium: 1543mgCarbohydrates: 54gFiber: 6gSugar: 5gProtein: 44g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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Enjoy! 

Lemon Tarragon Skillet Chicken cooked

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